ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
PUERTO RICAN ARROZ CON POLLO
This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
Provided by Cheri Raxter
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g
HORNEADO SENCILLO DE POLLO Y ARROZ
Sabemos que no cuentas con mucho tiempo para preparar la cena, es por ello que te ofrecemos esta receta de horneado sencillo de pollo y arroz.
Provided by My Food and Family
Categories Casa
Time 50m
Yield 6 porciones
Number Of Ingredients 8
Steps:
- Precalienta el horno a 375°F. Mezcla la leche, la mayonesa, el tomillo y el ajo en una fuente para hornear de 13x9 pulgadas.
- Agrega el arroz, el pollo y el brócoli; mezcla todo bien.
- Hornea el conjunto 30 minutos. Retíralo del horno. Espolvoréalo con el queso. Déjalo reposar 5 minutos o hasta que el queso se derrita y el líquido se haya absorbido.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HORNEADO DE ARROZ CON POLLO Y QUESO
Utiliza tu horno de la manera más productiva al preparar esta riquísima receta de horneado de arroz con pollo y queso.
Provided by My Food and Family
Categories Casa
Time 40m
Yield 6 porciones de 1 taza cada una
Number Of Ingredients 7
Steps:
- Precalienta el horno a 350ºF. Cuece, revolviendo frecuentemente, la leche con la salsa y el VELVEETA en una cacerola pequeña a fuego medio hasta que éste se haya derretido; reserva.
- Mezcla el arroz, el pollo, el elote y las cebollas en una fuente cuadrada para hornear de 8 pulgadas. Agrega la mezcla de VELVEETA; revuelve suavemente.
- Hornea la mezcla durante 30 minutos o hasta que esté bien caliente (160ºF).
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO
Steps:
- Preheat the oven to 400 degrees F.
- Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
- Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
- Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
- Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
HORNEADO DE ARROZ CON QUESO Y ELOTE
Encuentra el Edén de la comida latina en esta cazuela de queso, arroz y elote (maíz). Sus sabores son representativos de nuestras ricas costumbres.
Provided by My Food and Family
Categories Acompañamientos
Time 45m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Calienta el horno a 375°F.
- Mezcla bien el queso crema, la leche y el huevo en un tazón grande. Añade el arroz, el elote, 3/4 taza del queso y 3 cdas. del cilantro.
- Vierte esto en una fuente para hornear de 1-1/2 L de capacidad, rociada con aceite en aerosol.
- Hornea la cazuela durante 30 min. Espolvoréala con el queso restante; hornéala 5 min. más o hasta que el queso se derrita. Espolvoréala con el cilantro restante.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO WITH A QUESO KICK
i went to a mexican restaurant and ordered fajitas one day. the chicken was a little dry so i drizzled some of the white melting cheese over the top and it tasted amazing. i use the zatarans rice mix and substitute a can of tomato sauce for the diced tomatoes, but either way will work.
Provided by chefjess819
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray.
- Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together.
- Cook the chicken in a skillet until the outsides are seared and starting to brown.
- Place chicken over the rice mixture and cover with foil paper.
- Place in an oven for 30 minutes.
- Remove the foil.
- Pour the cheese over the top of the chicken, not forgetting the exposed rice.
- Place back in the oven for 15 minutes or until chicken is white all the way through.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
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